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1
Put all the ingredients in your bread maker except for the shortening.
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2
Set it to knead for 15 minutes and then rise for 40 minutes.
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3
Once the first rising has finished, remove the dough from the bread maker.
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4
Divide the dough into two pieces and place on a bread mat to let the dough rest for 10 minutes.
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5
If you do not have a bread mat, put the dough on a piece of plastic wrap.
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6
Wrap the dough in a plastic bag while it is resting to make sure it doesn't dry out.
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7
This is how the dough looks when it has rested.
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8
Use a rolling pin to roll each piece of dough into a square shape.
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9
Fold the dough into thirds.
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10
Roll it up vertically.
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11
Then do the same with the other piece of dough.
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12
Lightly grease the bread pan with shortening.
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13
Put the two rolled pieces of dough with the end of the rolls facing down in the corners of the pan.
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14
Let the dough rise a second time using the bread proofing setting of your oven, 40 minutes at 40C.
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15
If your bread pan has a lid, you can choose whether to use it or not!
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16
This is how ithe dough when the second rising is complete.
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17
Bake in the oven for 30 minutes at 180C.
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18
Once it is done baking remove it from the pan while it is still hot, and leave it to cool on a rack to complete.
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19
This loaf was baked without the lid.
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20
This photo shows a loaf baked in a square bread pan with the lid on.
